US20170143011A1 - Beverage nanoemulstions produced by high shear processing - Google Patents

Beverage nanoemulstions produced by high shear processing Download PDF

Info

Publication number
US20170143011A1
US20170143011A1 US14/952,159 US201514952159A US2017143011A1 US 20170143011 A1 US20170143011 A1 US 20170143011A1 US 201514952159 A US201514952159 A US 201514952159A US 2017143011 A1 US2017143011 A1 US 2017143011A1
Authority
US
United States
Prior art keywords
oil
nanoemulsion
micron
particle size
amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/952,159
Other languages
English (en)
Inventor
Badreddine Ahtchi-Ali
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pepsico Inc
Original Assignee
Pepsico Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pepsico Inc filed Critical Pepsico Inc
Priority to US14/952,159 priority Critical patent/US20170143011A1/en
Assigned to PEPSICO, INC. reassignment PEPSICO, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: AHTCHI-ALI, BADREDDINE
Priority to CA3005606A priority patent/CA3005606C/fr
Priority to RU2018122295A priority patent/RU2732152C2/ru
Priority to CN202210352976.XA priority patent/CN114732096A/zh
Priority to BR112018010605A priority patent/BR112018010605A2/pt
Priority to MX2018006489A priority patent/MX2018006489A/es
Priority to CN201680068947.3A priority patent/CN108289480B/zh
Priority to EP16869105.3A priority patent/EP3379941A4/fr
Priority to PCT/US2016/062768 priority patent/WO2017091462A1/fr
Priority to AU2016361334A priority patent/AU2016361334B2/en
Priority to JP2018526839A priority patent/JP7034915B2/ja
Publication of US20170143011A1 publication Critical patent/US20170143011A1/en
Priority to MX2021006732A priority patent/MX2021006732A/es
Priority to US16/033,584 priority patent/US10772345B2/en
Priority to HK18114755.6A priority patent/HK1255620A1/zh
Priority to US16/988,050 priority patent/US20210015126A1/en
Priority to AU2020281079A priority patent/AU2020281079B2/en
Priority to JP2022031585A priority patent/JP7463419B2/ja
Abandoned legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/12—Carboxylic acids; Salts or anhydrides thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
    • A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.
  • Beverage nanoemulsions are typically oil-in-water emulsions with particle sizes below 1 micron, i.e., d 95 ⁇ 1 micron. These nanoemulsions comprise flavour or cloud oils, emulsifiers, water, and optionally preservatives. Levels of oil range between 6 and 10 wt % in the emulsion concentrate. Also a weight ratio of emulsifier to oil greater than 1:1 is used in combination with a target oil particle size of d 95 ⁇ 1 micron to ensure physical stability in the beverage nanoemulsion and in the final beverage product.
  • the current manufacturing process for making these beverage nanoemulsions consists of two steps: (1) dispersing/dissolving the emulsifier in water, and then adding the cloud or flavor oil to form an emulsion premix in a mixing tank; emulsion particle sizes are typically d 95 >2 microns, needing further size reduction; (2) pumping the emulsion pre-mix formed in step (1) to a high pressure homogenizer (pressure between 3000 and 5000 psi) to break down the oil droplets to the target particle sizes (d 95 ⁇ 1 micron).
  • This two-step process is time consuming and energy intensive. Additionally, concentrated, viscous emulsions with less water cannot be produced with the current process.
  • the high pressure homogenizers cannot handle concentrated, viscous emulsions due to their inherent design (small orifice of the homogenizer get clogged). Therefore, there is a need for alternative methods for making concentrated beverage nanoemulsions to address the limitations of the abovementioned process.
  • a method for producing both concentrated and dilute nanoemulsions, eliminating the homogenization step, thereby reducing the batch cycle time by up to 50%.
  • This process comprises producing highly concentrated oil-in-water nanoemulsions using high shear mixing. Nanoemulsion particle sizes, meeting the target sizes required for beverage stability, have been achieved via high shear mixing without the need to homogenize when high oil levels/viscosities are used. Concentrated emulsions can be delivered as is or diluted to desired oil levels and viscosities.
  • the present disclosure provides a method for preparing a beverage nanoemulsion, comprising the steps of:
  • the nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron.
  • the mixture contains 12 wt % to 40 wt % of the oil.
  • the present disclosure provides a beverage nanoemulsion comprising:
  • the nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron and a viscosity of 2800 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 .
  • the wt % amounts in the specification refer to the amounts of an active ingredient in the final beverage nanoemulsion.
  • FIG. 1 shows viscosities of unprocessed formulas A-C.
  • FIG. 2 shows particle sizes of the emulsions obtained from high shear processing of pre-emulsified formula A, and the particle size of the pre-emulsified formula A.
  • FIG. 3 shows particle sizes of the emulsions obtained from high shear processing of pre-emulsified formula B, and the particle size of the pre-emulsified formula B.
  • FIG. 4 shows particle sizes of the emulsions obtained from high shear processing of pre-emulsified formula C.
  • FIG. 5 shows particle sizes of the emulsions obtained from high shear processing of non-pre-emulsified formula C, and the particle size of the non-pre-emulsified formula C.
  • FIG. 6 shows particle sizes of the pre-high shear mixtures obtained from formulas A-C.
  • FIG. 7 shows particle sizes of the post-high shear emulsions obtained from formulas A-C.
  • FIG. 8 shows particle sizes of the emulsions obtained from high pressure homogenization of pre-emulsified formula A after two passes under 3000, 4000, and 5000 psi.
  • FIG. 9 shows particle sizes of the emulsions obtained from high pressure homogenization of pre-emulsified formula A after three passes under 3000, 4000, and 5000 psi.
  • FIG. 10 shows particle sizes of the emulsions obtained from high pressure homogenization of pre emulsified formula B after one pass under 3000, 4000, and 5000 psi.
  • FIG. 11 shows the effects of pressure, number of passes, and emulsion concentration on the particle sizes of the emulsions obtained from high pressure homogenization of pre-emulsified formulas A and B.
  • the numeric values disclosed herein are understood as within a range of normal tolerance in the art, for example, within 10% of the stated value.
  • the wt % amounts in the specification refer to the amounts of an active ingredient in the final beverage nanoemulsion.
  • invention or “present disclosure” as used herein are non-limiting terms and are not intended to refer to any single embodiment of the particular invention but encompass all possible embodiments as described in the application.
  • the present disclosure provides a method for preparing a beverage nanoemulsion, comprising the steps of:
  • nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron.
  • the mixture contains 12 wt % to 40 wt % of the oil.
  • the method for preparing a beverage nanoemulsion further comprises adding water to the nanoemulsion to obtain a diluted nanoemulsion, wherein the diluted nanoemulsion contains 6 wt % to 10 wt % of the oil, and wherein the diluted nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron.
  • the present disclosure provides a beverage nanoemulsion comprising:
  • the nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron and a viscosity of 2800 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 .
  • the oil used in the present disclosure is a hydrophobic clouding agent.
  • the hydrophobic clouding agent can be selected from sterol esters, stanol esters, and combinations thereof.
  • Sterol and stanol esters in addition to providing the cloudiness, have been shown to provide health benefits such as reducing low-density lipoprotein (LDL) cholesterol levels in humans when consumed in amounts of about 1.3 grams per day on a regular basis.
  • LDL low-density lipoprotein
  • the sterol and stanol esters are the esterified forms of the free sterols and stanols respectively.
  • Stanols are the saturated or hydrogenated form of the sterols or plant sterols.
  • Plant sterols can be derived from vegetable oils or tall oil.
  • Common sources of sterols from vegetable oils include, but are not limited to, coconut oil, corn oil, cotton oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, linseed oil, cotton seed oil, soybean oil, sunflower oil, walnut oil, and avocado oil.
  • sterols can be derived from tall oil.
  • Tall oil can be obtained from the wood of coniferous plants.
  • the oil includes, but is not limited to, flavorless oils, flavor oils, and combinations thereof.
  • Non-limiting examples of flavorless oils include medium chain triglycerides, vegetable oils, grapeseed oil, and the like, as is known to those skilled in the art.
  • suitable vegetable oils include soybeans, palm, rapeseed, sunflower seed, peanut, cotton seed, olive, avocado, coconut, safflower, other vegetable oils as is known to those skilled in the art, and combinations thereof.
  • the oil is coconut oil.
  • Non-limiting examples of flavor oils include citrus oils, cola oils, essential oils, and the like, as is known in the art.
  • Non-limiting examples of essential oils include almond, grapefruit, cinnamon, lemon, lime, orange, peppermint, tangerine, other essential oils as is known to those skilled in the art, and combinations thereof.
  • the oil is present in the beverage nanoemulsions in an amount from 10 wt % to 50 wt %. In some embodiments, the oil is present in the beverage nanoemulsion in an amount from 12 wt % to 40 wt %, from 12 wt % to 35 wt %, from 12 wt % to 30 wt %, from 12 wt % to 25 wt %, from 12 wt % to 20 wt %, from 16 wt % to 40 wt %, from 16 wt % to 35 wt %, from 16 wt % to 30 wt %, from 16 wt % to 25 wt %, from 16 wt % to 20 wt %, from 20 wt % to 40 wt %, from 20 wt % to 35 wt %, from 20 wt % to 30 wt %, from 20 wt % to 35
  • the oil is present in the beverage nanoemulsions in an amount from 14 wt % to 30 wt %, from 14 wt % to 28 wt %, from 14 wt % to 26 wt %, from 14 wt % to 24 wt %, from 14 wt % to 22 wt %, and from 14 wt % to 20 wt %.
  • the oil is present in the beverage nanoemulsions in an amount of 16 wt % and 20 wt %.
  • the desired amount of oil may depend on the viscosity of the nanoemulsion.
  • beverage nanoemulsions with a higher percentage of an oil can be diluted with water to obtain beverage nanoemulsions with a lower percentage of the oil.
  • the emulsifier used in the present disclosure includes, but is not limited to, gum arabic, modified starch, pectin, xanthan gum, guar gum, propylene glycol alginate, monoglyceride, diglyceride, dioctyl sulfosuccinate sodium (DOSS), polyoxyethylene (20) sorbitan monolaurate (Tween® 20), polyoxyethylene (20) sorbitan monopalmitate (Tween® 40), polyoxyethylene (20) sorbitan monostearate (Tween® 60), polyoxyethylene (20) sorbitan monooleate (Tween® 80), sorbitan monolaurate (Span® 20), sorbitan monopalmitate (Span® 40), betaine, other emulsifiers as is known to those skilled in the art, and combinations thereof.
  • DOSS dioctyl sulfosuccinate sodium
  • Tween® 20 polyoxyethylene (20) sorbitan monolaurate
  • the emulsifier is selected from the group consisting of gum arabic, modified starch, pectin, xanthan gum, guar gum, propylene glycol alginate, and combinations thereof.
  • the emulsifier is modified starch.
  • the emulsifier is present in the beverage nanoemulsions in an amount from 1 wt % to 40 wt %. In some embodiments, the emulsifier is present in the beverage nanoemulsion in an amount from 1 wt % to 30 wt %, from 1 wt % to 25 wt %, from 1 wt % to 20 wt %, from 1 wt % to 15 wt %, from 5 wt % to 30 wt %, from 5 wt % to 25 wt %, from 5 wt % to 20 wt %, from 5 wt % to 15 wt %, from 10 wt % to 30 wt %, from 10 wt % to 25 wt %, from 10 wt % to 20 wt %, from 10 wt % to 15 wt %, from 15 wt % to 30 wt %, from 10
  • the emulsifier is present in the beverage nanoemulsions in an amount of 14 wt %, 16 wt %, 18 wt %, 20 wt %, 22 wt %, 24 wt %, 26 wt %, 28 wt %, and 30 wt %.
  • the desired amount of emulsifier may depend on the amount of oil present and the type of emulsifier, and should be sufficient to make a stable nanoemulsion.
  • the beverage nanoemulsions further comprises a preservative.
  • preservatives include citric acid, sorbic acid, benzoic acid, alkali metal salts thereof, and any mixtures thereof.
  • High shear mixing can be performed by any suitable mixer known to those skilled in the art.
  • suitable mixers include turbine agitators, static mixers, and other high shear mixers known to those skilled in the art.
  • Turbine agitators are commercially available from Scott Turbon® Mixer, Inc. Adelanto, Calif., and others as is known in the art.
  • Static mixers sometimes known in the art as motionless mixers or in-line mixers, come in various sizes and geometries and are commercially available from Chemineer Inc., Dayton, Ohio, Sulzer Chemtech Ltd., a member of the Sulzer Corp., Winterthur, Switzerland, Charles Ross & Son Co., Hauppauge, N.Y., and others as is known in the art.
  • High shear mixers have two parallel surfaces placed closely together.
  • the material to be mixed is between the surfaces.
  • the shear rate is the relative velocity of the surfaces divided by the distance between the surfaces.
  • the surfaces may have a variety of configurations, such as parallel plates or annular cylindrical surfaces. Any shear mixer known to the art that is capable of achieving the shear rate described herein may be used.
  • the shear rate in rotor stator mixers, ⁇ (s ⁇ 1 ), is the ratio between the rotor tip speed, V tip (m/s), and the gap between the stator and rotor, g (m).
  • Rotor tip speed, V tip ⁇ *D*n, where D is the rotor diameter, (m), and n is the rotational speed in revolutions per second (n is defined as RPM/60).
  • the mixture comprising the oil and the emulsifier is mixed at a shear rate of 20,000 s ⁇ 1 to 300,000 s ⁇ 1 . In some embodiments, the mixture comprising the oil and the emulsifier is mixed at a shear rate of at least 20,000 s ⁇ 1 , at least 30,000 s ⁇ 1 , at least 50,000 s ⁇ 1 , at least 100,000 s ⁇ 1 , at least 150,000 s ⁇ 1 , at least 200,000 s ⁇ 1 , at least 250,000 s ⁇ 1 , and at least 300,000 s ⁇ 1 .
  • the mixture comprising the oil and the emulsifier is mixed at a shear rate from 20,000 s ⁇ 1 to 300,000 s ⁇ 1 , 30,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 50,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 100,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 150,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 200,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 250,000 s ⁇ 1 to 300,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 250,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 200,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 200,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 200,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 150,000 s ⁇ 1 , from 20,000 s ⁇ 1 to 100,000 s
  • the viscosities of the mixture comprising an oil, an emulsifier, and water can be measured by using an Anton Paar RheoQC Rheometer.
  • Concentric cylinder (CC27) measuring cup and corresponding Spindle are used to measure viscosity versus shear rate profiles for these emulsions.
  • Different types of equipment used to measure viscosity can result in different measured values for the same sample.
  • the values discussed herein were measured on an Anton Paar RheoQC Rheometer, and should be compared to values measured on the same equipment.
  • the mixture has a viscosity of 2800 centipoise (cp) at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 during at least a part of the high shear mixing.
  • the mixture has a viscosity of from 3000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 , from 5000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 , from 10,000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 , from 20,000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 , from 30,000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 , and from 40,000 cp at 10 s ⁇ 1 to 50,000 cp at 10 s ⁇ 1 .
  • the mixture has a viscosity of from 2800 cp at 10 s ⁇ 1 to 40,000 cp at 10 s ⁇ 1 , from 2800 cp at 10 s ⁇ 1 to 30,000 cp at 10 s ⁇ 1 , from 2800 cp at 10 s ⁇ 1 to 20,000 cp at 10 s ⁇ 1 , from 2800 cp at 10 s ⁇ 1 to 10,000 cp at 10 s ⁇ 1 , from 2800 cp at 10 s ⁇ 1 to 5000 cp at 10 s ⁇ 1 , from 2800 cp at 10 s ⁇ 1 to 4000 cp at 10 s ⁇ 1 , and from 2800 cp at 10 s ⁇ 1 to 3000 cp at 10 s ⁇ 1 .
  • the particle size of the beverage nanoemulsions can be measured by using a laser diffraction particle size analyzer capable of measuring particle sizes ranging between 30 nm and 3000 ⁇ ). Horiba LA-950 model was used to measure the particle size distributions of the nanoemulsions. Unless otherwise stated, the particle size or particle diameter in the present disclosure refers to d 95 of the particles. In some embodiments, the beverage nanoemulsion has a particle size of d 95 from 0.05 micron to 1 micron.
  • the beverage nanoemulsion has a particle size of d 95 of 0.05 micron, 0.1 micron, 0.2 micron, 0.3 micron, 0.4 micron, 0.5 micron, 0.6 micron, 0.7 micron, 0.8 micron, and 0.9 micron.
  • the beverage nanoemulsion has a particle size of d 95 from 0.1 micron to 1 micron, from 0.2 micron to 1 micron, from 0.3 micron to 1 micron, from 0.4 micron to 1 micron, from 0.5 micron to 1 micron, from 0.6 micron to 1 micron, from 0.7 micron to 1 micron, from 0.8 micron to 1 micron, and from 0.9 micron to 1 micron.
  • the beverage nanoemulsion has a particle size of d 95 from 0.2 micro to 0.8 micron, from. 0.3 micron to 0.6 micron, and 0.4 micron to 0.5 micron.
  • beverage nanoemulsions according to the present invention can be incorporated into a beverage at any suitable stage of the beverage manufacturing process.
  • Concentrated beverage nanoemulsions can be produced by using a mixing tank equipped with internal or external high shear rotor stator mixer.
  • Disclosed here is a method for producing concentrated nanoemulsions (12 wt % to 40 wt % oil) using high shear mixing.
  • Also disclosed here is a method for producing dilute nanoemulsions (6 wt %-10 wt % oil) by diluting the concentrated nanoemuisions with water to desired levels. The disclosed methods will reduce batch cycle time and eliminate the need for high pressure homogenization.
  • Formula A is the standard formulation with 10 wt % coconut oil.
  • Formulas B and C were more concentrated than formula A, providing 38% and 50% volume reduction, respectively.
  • Formulas A-C were obtained by mixing the specified amount of coconut oil, modified food starch, sodium benzoate, citric acid, and water.
  • Formulas A-C have different viscosities. Formulas B and C were more viscous than formula A ( FIG. 1 and Table 2). Formula C cannot be processed through the high pressure homogenizer due to its high viscosity. Anton Paar RheoQC Rheometer with concentric cylinder (CC27) measuring Cup and corresponding Spindle was used to measure viscosity versus shear rate profiles of formula A-C.
  • Formulas A-C were pre-emulsified in a pre-mixing vessel equipped with a turbine agitator operated at 150 RPM, at 25° C. for 30 minutes.
  • the pre-emulsified mixtures were then processed in a high shear rotor stator mixer, and the results were shown in FIGS. 2-4 .
  • the shear range for the rotor stator mixer case is as follows: 300000 s ⁇ 1 for 25 k RPM, 240,000 s ⁇ 1 for 20 k RPM and 180,000 s ⁇ 1 for 15 k RPM.
  • Pre-emulsified formula A (10 wt % oil) had d 95 of greater than 7 ⁇ m, as illustrated by curve 210 in FIG. 2 .
  • Pre-emulsified formula A was processed with a high shear rotor stator mixer with shear rates of up to 300,000 s ⁇ 1 (25 k RPM) for 5 minutes, in a recirculation mode for up to 3 passes.
  • Curves 220 , 230 , and 240 in FIG. 2 show that the particle size (d 95 ) of the resultant emulsions after one, two, and three passes is 5.0, 4.1, and 3.1 ⁇ m, respectively.
  • Pre-emulsified formula B (16 wt % oil) had a particle size (d 95 ) of greater than 1 ⁇ m, as illustrated by curve 310 in FIG. 3 .
  • pre-emulsified formula C (20 wt % oil), it only requires one pass of high shear processing with a shear rate of 180,000-300,000 s ⁇ 1 to produce emulsions with a particle size (d 95 ) of less than 0.5 ⁇ m ( FIG. 4 ).
  • Curves 410 , 420 , and 430 show that the particle size of the resultant emulsions from one pass of high shear processing with 15 k, 20 k, and 25 k RPM is 0.43, 0.37, and 0.44 ⁇ m, respectively.
  • Formula C (20 wt % oil) was processed in a rotor stator high shear mixer at 25° C. 40° C. temperature for 5 minutes with a shear rate ranging from 180,000 s ⁇ 1 (15 k RPM) to 300,000 s ⁇ 1 (25 k RPM) for 5 minutes, in a recirculation mode for up to 3 passes.
  • Curves 520 , 530 , and 540 in FIG. 5 show that the particle size (d 95 ) of the resultant emulsions after three passes of high shear processing with 15 k, 20 k, and 25 k RPM is 0.69, 0.63, and 0.57 ⁇ m, respectively.
  • Formulas A-C were added in a batch mixer equipped with a central agitator and in-line rotor stator high shear mixer. Each formula was mixed with an agitator speed of 150 RPM at 20° C. and with the in-tank high shear off. The particle size of the resulting pre-high shear mixtures was measured and the results were shown in FIG. 6 . Curves 610 , 620 , and 630 show that the particle size (d 95 ) of the pre-high shear mixtures derived from formulas A, B, and C is 40, 15, and 4 ⁇ m, respectively.
  • the pre-high shear mixtures were then processed with the rotor stator high shear mixer at 2500 RPM with a shear rate of 30,000 s ⁇ 1 for 10 minutes.
  • the particle size of the post-high shear emulsions was measured and the results were shown in FIG. 7 .
  • Curves 710 , 720 , and 730 indicate that the particle size (d 95 ) of the emulsions obtained from formula A, B, C is 1.05, 0.32, and 0.29 ⁇ m, respectively.
  • the pre-emulsified mixture was processed through an APV high pressure homogenizer at pressures between 3000 and 5000 psi for 1, 2, and 3 passes.
  • Curve 830 in FIG. 8 shows that formula A (10 wt % oil) provided nanoemuisions with a particle size (d 95 ) of less than 1 ⁇ m after two passes of homogenization under 5000 psi.
  • Curves 910 , 920 , and 930 in FIG. 9 show that formula A provided nanoemulsions with a particle size (d 95 ) of less than 1 ⁇ m under 3000, 4000, and 5000 psi after three passes of homogenization.
  • the pre-emulsified mixture of formula B (16 wt % oil) as processed through an APV high pressure homogenizer at pressures between 3000 and 5000 psi for 1, 2, and 3 passes. It is difficult to process pre-emulsified formula B through the bench-scale high pressure homogenizer because of the high viscosity.
  • the pre-emulsified mixture of formula B could not be processed in a larger scale high pressure homogenizer due to its high viscosity.
  • the pre-emulsified mixture of formula C had an even higher viscosity, and could not be processed in bench-scale or larger scale high pressure homogenizers.
  • Curves 1010 , 1020 , and 1030 in FIG. 10 show that the resultant emulsions had a particle size (d 95 ) of less than 1 ⁇ m after only one pass of homogenization under 3000 psi, 4000 psi, and 5000 psi, respectively.
  • pre-emulsified formulas A and B The effects of the pressure and of the number of passes on the emulsion particle size are shown in FIG. 11 for pre-emulsified formulas A and B.
  • the pre-emulsified formula A had a particle size (d 95 ) of greater than 4 ⁇ m, while the pre-emulsified formula B had a particle size (d 95 ) of less than 1 ⁇ m.

Landscapes

  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Behavior & Ethology (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Biophysics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Edible Oils And Fats (AREA)
  • Tea And Coffee (AREA)
  • Colloid Chemistry (AREA)
US14/952,159 2015-11-25 2015-11-25 Beverage nanoemulstions produced by high shear processing Abandoned US20170143011A1 (en)

Priority Applications (17)

Application Number Priority Date Filing Date Title
US14/952,159 US20170143011A1 (en) 2015-11-25 2015-11-25 Beverage nanoemulstions produced by high shear processing
JP2018526839A JP7034915B2 (ja) 2015-11-25 2016-11-18 高せん断加工によって生成された飲料ナノエマルジョン
EP16869105.3A EP3379941A4 (fr) 2015-11-25 2016-11-18 Nanoemulsions de boisson produites par traitement à cisaillement élevé
AU2016361334A AU2016361334B2 (en) 2015-11-25 2016-11-18 Beverage nanoemulstions produced by high shear processing
RU2018122295A RU2732152C2 (ru) 2015-11-25 2016-11-18 Наноэмульсии напитка, полученные с помощью высокосдвиговой обработки
CN202210352976.XA CN114732096A (zh) 2015-11-25 2016-11-18 通过高剪切工艺制备的饮料纳米乳液
BR112018010605A BR112018010605A2 (pt) 2015-11-25 2016-11-18 nanoemulsões de bebidas produzidas por processamento de alto cisalhamento
MX2018006489A MX2018006489A (es) 2015-11-25 2016-11-18 Nanoemulsiones para bebidas producidas mediante un proceso de alto cizallamiento.
CN201680068947.3A CN108289480B (zh) 2015-11-25 2016-11-18 通过高剪切工艺制备的饮料纳米乳液
CA3005606A CA3005606C (fr) 2015-11-25 2016-11-18 Nanoemulsions de breuvage produites par transformation a cisaillement eleve
PCT/US2016/062768 WO2017091462A1 (fr) 2015-11-25 2016-11-18 Nanoemulsions de boisson produites par traitement à cisaillement élevé
MX2021006732A MX2021006732A (es) 2015-11-25 2018-05-25 Nanoemulsiones para bebidas producidas mediante un proceso de alto cizallamiento.
US16/033,584 US10772345B2 (en) 2015-11-25 2018-07-12 Beverage nanoemulstions produced by high shear processing
HK18114755.6A HK1255620A1 (zh) 2015-11-25 2018-11-19 通過高剪切工藝製備的飲料納米乳液
US16/988,050 US20210015126A1 (en) 2015-11-25 2020-08-07 Beverage nanoemulstions produced by high shear processing
AU2020281079A AU2020281079B2 (en) 2015-11-25 2020-12-03 Beverage nanoemulstions produced by high shear processing
JP2022031585A JP7463419B2 (ja) 2015-11-25 2022-03-02 高せん断加工によって生成された飲料ナノエマルジョン

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US14/952,159 US20170143011A1 (en) 2015-11-25 2015-11-25 Beverage nanoemulstions produced by high shear processing

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US16/033,584 Division US10772345B2 (en) 2015-11-25 2018-07-12 Beverage nanoemulstions produced by high shear processing

Publications (1)

Publication Number Publication Date
US20170143011A1 true US20170143011A1 (en) 2017-05-25

Family

ID=58719790

Family Applications (3)

Application Number Title Priority Date Filing Date
US14/952,159 Abandoned US20170143011A1 (en) 2015-11-25 2015-11-25 Beverage nanoemulstions produced by high shear processing
US16/033,584 Active US10772345B2 (en) 2015-11-25 2018-07-12 Beverage nanoemulstions produced by high shear processing
US16/988,050 Abandoned US20210015126A1 (en) 2015-11-25 2020-08-07 Beverage nanoemulstions produced by high shear processing

Family Applications After (2)

Application Number Title Priority Date Filing Date
US16/033,584 Active US10772345B2 (en) 2015-11-25 2018-07-12 Beverage nanoemulstions produced by high shear processing
US16/988,050 Abandoned US20210015126A1 (en) 2015-11-25 2020-08-07 Beverage nanoemulstions produced by high shear processing

Country Status (11)

Country Link
US (3) US20170143011A1 (fr)
EP (1) EP3379941A4 (fr)
JP (2) JP7034915B2 (fr)
CN (2) CN114732096A (fr)
AU (2) AU2016361334B2 (fr)
BR (1) BR112018010605A2 (fr)
CA (1) CA3005606C (fr)
HK (1) HK1255620A1 (fr)
MX (2) MX2018006489A (fr)
RU (1) RU2732152C2 (fr)
WO (1) WO2017091462A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020184916A1 (fr) * 2019-03-08 2020-09-17 주식회사 제론바이오 Gouttes oculaires contenant des nanoparticules de chitosane dans lesquelles un pdrn est encapsulé, et procédé de préparation associé
US20210084957A1 (en) * 2018-02-19 2021-03-25 Abbott Laboratories Lipid emulsion nutritional product
US20220125094A1 (en) * 2020-10-24 2022-04-28 Alton J. Reich Food / beverage spray product amendment apparatus and method of use thereof
US20220127122A1 (en) * 2020-10-24 2022-04-28 Gavin Hazen Beverage product amendment apparatus and method of use thereof
US20220125088A1 (en) * 2020-10-24 2022-04-28 Alton J. Reich Thc food / beverage product method of manufacture
US20220175719A1 (en) * 2020-10-24 2022-06-09 Mason Cave Dissolvable thc beverage tablet production method
US20220175004A1 (en) * 2020-10-24 2022-06-09 Mason Cave Low viscosity thc apparatus and method of manufacture thereof

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170143011A1 (en) * 2015-11-25 2017-05-25 Pepsico, Inc. Beverage nanoemulstions produced by high shear processing
US20200345056A1 (en) * 2018-01-26 2020-11-05 Abbott Laboratories Tube feeding composition and method for preparation thereof
CN109645143A (zh) * 2018-12-25 2019-04-19 海南大学 一种水包油乳液及其制备方法
JP7421863B2 (ja) * 2019-02-04 2024-01-25 日清オイリオグループ株式会社 飲料用酸味抑制剤、飲料用酸味抑制剤を含む飲料、及び飲料の酸味の抑制方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4705691A (en) * 1985-11-18 1987-11-10 The Procter & Gamble Co. Beverage opacifier
US20050208009A1 (en) * 2004-03-22 2005-09-22 Valerie Bonnardel Emulsifier

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1537160A (en) * 1975-08-15 1978-12-29 Polak Frutal Works Cloud emulsions containing hydrogenated abietic acid and esters for use in beverages
US5616358A (en) * 1995-07-19 1997-04-01 The Procter & Gamble Company Stable beverages containing emulsion with unweighted oil and process of making
AU2485299A (en) * 1998-01-30 1999-08-16 Procter & Gamble Company, The Agent for imparting creamy lubricious mouthfeel to foods and beverages
DE19829647A1 (de) 1998-07-02 2000-01-13 Wella Ag Verfahren zur Herstellung von wäßrigen Emulsionen oder Suspensionen
WO2002003916A2 (fr) 2000-07-07 2002-01-17 Collaborative Technologies, Inc. Compositions et procedes de preparation de dispersions d'huiles epaissies
US6576285B1 (en) * 2000-11-14 2003-06-10 Sunpure Ltd. Cholesterol lowering beverage
US7306819B2 (en) * 2002-06-12 2007-12-11 The Coca-Cola Company Beverages containing plant sterols
DE10255195A1 (de) 2002-11-27 2004-06-09 Lipoid Gmbh Micellare wasserlösliche Konzentrate
US20050089621A1 (en) * 2003-10-24 2005-04-28 Unilever Bestfoods, North America Reduced oil emulsion with viscosity-building emulsifier
EP1682154B1 (fr) 2003-10-24 2010-08-04 The Coca-Cola Company Procede de preparation de dispersions de phytorosterol pour utilisation dans des boissons
CN103315954A (zh) * 2005-07-18 2013-09-25 麻萨诸塞州洛厄尔大学 制备与使用纳米乳剂的组合物和方法
US7601380B2 (en) * 2005-11-17 2009-10-13 Pepsico, Inc. Beverage clouding system and method
US8435581B2 (en) 2006-11-29 2013-05-07 Pepsico, Inc. Food and beverage emulsifiers
EP2025250B1 (fr) * 2007-07-31 2012-12-19 Symrise AG Sirop à boire résistant au crémage
WO2009067734A1 (fr) * 2007-11-28 2009-06-04 Commonwealth Scientific And Industrial Research Organisation Nanoémulsions
DE102007063134A1 (de) * 2007-12-24 2009-06-25 Sasol Germany Gmbh Verfahren zur Herstellung von Öl in Wasser Emulsionen aus selbstemulgierenden Gelkonzentraten
BRPI1007782A2 (pt) 2009-04-30 2015-09-01 Optisens Gmbh Composições concentradas, cremosas para sólidas e secas, de uma emulsão de óleo em água, método para a produção destas e uso destas para a produção de alimentos melhorados em termos sensoriais e fisiologia da nutrição.
US8318233B2 (en) * 2010-03-26 2012-11-27 Corn Products Development Inc Emulsions useful in beverages
US20110268847A1 (en) * 2010-04-30 2011-11-03 The Coca-Cola Company Low juice concentrate composition for providing edible calcium-fortified products using stabilized emulsified cloud
US20130095210A1 (en) * 2011-10-13 2013-04-18 Pepsico, Inc. Complex Coacervates and Aqueous Dispersions of Complex Coacervates and Methods of Making Same
WO2016150733A1 (fr) * 2015-03-20 2016-09-29 Unilever Plc Produit de boisson instantané à base de maïs
US20170143011A1 (en) * 2015-11-25 2017-05-25 Pepsico, Inc. Beverage nanoemulstions produced by high shear processing

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4705691A (en) * 1985-11-18 1987-11-10 The Procter & Gamble Co. Beverage opacifier
US20050208009A1 (en) * 2004-03-22 2005-09-22 Valerie Bonnardel Emulsifier

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20210084957A1 (en) * 2018-02-19 2021-03-25 Abbott Laboratories Lipid emulsion nutritional product
US12096785B2 (en) * 2018-02-19 2024-09-24 Abbott Laboratories Lipid emulsion nutritional product
WO2020184916A1 (fr) * 2019-03-08 2020-09-17 주식회사 제론바이오 Gouttes oculaires contenant des nanoparticules de chitosane dans lesquelles un pdrn est encapsulé, et procédé de préparation associé
US20220125094A1 (en) * 2020-10-24 2022-04-28 Alton J. Reich Food / beverage spray product amendment apparatus and method of use thereof
US20220127122A1 (en) * 2020-10-24 2022-04-28 Gavin Hazen Beverage product amendment apparatus and method of use thereof
US20220125088A1 (en) * 2020-10-24 2022-04-28 Alton J. Reich Thc food / beverage product method of manufacture
US20220175719A1 (en) * 2020-10-24 2022-06-09 Mason Cave Dissolvable thc beverage tablet production method
US20220175004A1 (en) * 2020-10-24 2022-06-09 Mason Cave Low viscosity thc apparatus and method of manufacture thereof
US11708258B2 (en) * 2020-10-24 2023-07-25 Gavin Hazen Beverage product amendment apparatus and method of use thereof

Also Published As

Publication number Publication date
BR112018010605A2 (pt) 2018-11-13
EP3379941A1 (fr) 2018-10-03
RU2018122295A (ru) 2019-12-27
MX2021006732A (es) 2021-07-02
CN114732096A (zh) 2022-07-12
EP3379941A4 (fr) 2019-07-10
US10772345B2 (en) 2020-09-15
RU2018122295A3 (fr) 2020-03-19
CN108289480B (zh) 2022-04-29
WO2017091462A1 (fr) 2017-06-01
AU2020281079A1 (en) 2021-01-07
RU2732152C2 (ru) 2020-09-11
CN108289480A (zh) 2018-07-17
JP7463419B2 (ja) 2024-04-08
JP7034915B2 (ja) 2022-03-14
AU2016361334A1 (en) 2018-06-07
AU2020281079B2 (en) 2022-08-25
HK1255620A1 (zh) 2019-08-23
CA3005606C (fr) 2024-04-09
US20180317525A1 (en) 2018-11-08
JP2022084668A (ja) 2022-06-07
JP2018534938A (ja) 2018-11-29
CA3005606A1 (fr) 2017-06-01
AU2016361334B2 (en) 2020-09-10
US20210015126A1 (en) 2021-01-21
MX2018006489A (es) 2018-08-15

Similar Documents

Publication Publication Date Title
US20210015126A1 (en) Beverage nanoemulstions produced by high shear processing
JP4578459B2 (ja) 飲料懸濁用組成物および方法
CN104135871B (zh) 用于生产包含具有皂树皂苷的纳米乳的澄清饮料的组合物和方法
US20100323066A1 (en) Process for Solubilization of Flavor Oils
WO1997044124A1 (fr) Microemulsion
Zhong et al. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability
EP2531043B1 (fr) Boisson
US11000046B2 (en) Method for manufacturing an oil-in-water emulsion from an oily active substance, for cosmetic, food, or pharmaceutical use
CN112754000A (zh) 一种利用大豆分离蛋白-茶皂素复合乳化剂制备纳米乳液的方法
EP3871510A1 (fr) Phase huile a base de triglycéride à chaine moyenne dans les microémulsions d'eau
EP3988084A1 (fr) Émulsions de cannabinoïdes
Edris Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique
Konar et al. Effects of process conditions on citrus beverage emulsions’ creaming index: RSM approach
CN116077438A (zh) 一种脂肪乳的制备方法
GB2511028A (en) Nano emulsions, methods of forming the same and uses thereof
CN117100644A (zh) 含有鞘氨醇类及非盐类衍生物的半透明至透明的水液及其制备方法
AU2010282697A1 (en) Method for preparing a flavonoid slurry

Legal Events

Date Code Title Description
AS Assignment

Owner name: PEPSICO, INC., NEW YORK

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:AHTCHI-ALI, BADREDDINE;REEL/FRAME:040225/0798

Effective date: 20151124

STCB Information on status: application discontinuation

Free format text: EXPRESSLY ABANDONED -- DURING EXAMINATION